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Lamb’s Lettuce with Caramelized Walnuts and Strips of Wild Boar Bacon

5 from 5 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 479 kcal

Ingredients
 

vinaigrette

  • 5 tbsp Sesame oil
  • 5 tbsp Olive oil
  • 3 tbsp Balsamic vinegar old
  • 2 tbsp Balsamic vinegar with lemon
  • 1 Onion
  • 1 tbsp Red fig mustard sauce
  • 1 pinch Salt
  • 1 pinch Pepper from the grinder

salad

  • 600 g Walnuts in their shells
  • 30 g Butter
  • 2 tbsp Powdered sugar
  • 2 tbsp Honey spicy
  • 300 g Lamb's lettuce
  • 100 g Wild boar bacon thinly sliced
  • 1 shot Olive oil
  • 1 tsp Dried pepper berries

Instructions
 

vinaigrette

  • For the vinaigrette, stir vigorously with a whisk, sesame oil, olive oil, old balsamic vinegar and lemon balsamic vinegar. Then peel the onion and cut it into very small cubes. Add the chopped onion with the red fig mustard and stir in. Season to taste with salt and freshly ground pepper.

salad

  • Crack the walnuts and chop them with a chopping knife or knife on a wooden board. Heat the butter, powdered sugar and honey in a pan, stirring constantly so that the mixture dissolves and combines. Add the chopped walnuts and stir constantly. Keep stirring over a moderate heat until the walnuts take on a light brownish color. Remove directly from the pan and separately in a bowl. Warning: the walnuts burn quickly!
  • Now wash and clean the lamb's lettuce and arrange on the plates. Mix a vinaigrette from oil, balsamic vinegar, salt and pepper. Grate the red pepper berries in a mortar. Then drizzle the vinaigrette over it and sprinkle the caramelized walnuts over it. Sprinkle red pepper berries, crushed into small pieces with a mortar, on the edge of the plate as a garnish.
  • Fry the wild boar bacon in a pan in hot olive oil, turning several times until the bacon is crispy on both sides. Pour hot on the lamb's lettuce and serve immediately!

Nutrition

Serving: 100gCalories: 479kcalCarbohydrates: 9.1gProtein: 7.8gFat: 46.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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